Red Velvet Scones with Mascarpone Cream
These red velvet scones are tender and slightly crumbly on the outside, soft and cake-like in the center, with that signature deep crimson hue and a gentle cocoa warmth. They’re not overly sweet—more refined than a cupcake—so the flavor feels rich and balanced rather than sugary.
Now for the star on top: the mascarpone cream. Made by whipping together mascarpone cheese, heavy cream, confectioners’ sugar, and vanilla, it’s luxuriously smooth and cloud-soft. The mascarpone gives it a subtle tang and velvety depth, while the vanilla adds a warm, cozy note and the powdered sugar keeps it delicately sweet. It’s lighter than frosting, silkier than whipped cream, and melts beautifully against the warm scone.
Together, the contrast is magic:
buttery, cocoa-kissed scone + cool, creamy, vanilla-scented mascarpone = elegant comfort. Perfect for brunch, afternoon tea, or when you want dessert to feel just a little fancy without trying too hard.
Author: Tea Time Magazine Jan/Feb 2015
Servings 12 servings
Ingredients
- 2 cups all-purpose flour
- ⅓ cup plus 2 tablespoons sugar
- ¼ cup natural unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons cold salted butter cut into pieces
- ¾ cup cold heavy whipping cream
- 1 tablespoon red liquid food coloring
- ½ teaspoon vanilla extract
- 1 tablespoon white sparkling sugar
- 1 recipe Mascarpone Cream recipe follows
- Mascarpone Cream
- 1 8-ounce carton mascarpone cheese
- 2 tablespoons heavy whipping cream
- 2 tablespoons confectioners’ sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°.
- Spray wells of 2 (6-well) heart-shaped baking pans* with nonstick cooking spray. Set aside.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt, whisking well.
- Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Set aside.
- In a liquid-measuring cup, combine cream, food coloring, and vanilla extract, whisking to blend.
- Add to flour mixture, stirring to combine. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.)
- Working gently, bring mixture together with hands until a dough forms and is evenly red.
- Using a levered 3-tablespoon scoop, divide dough evenly among wells of prepared pans.
- Pat dough into wells to create a level surface. Sprinkle scones with sparkling sugar.
- Bake until a wooden pick inserted in the centers comes out clean, approximately 15 minutes.
- Let cool in pans for 5 minutes. Remove scones from pan.
- Serve warm with Mascarpone Cream.
- Mascarpone Cream Instructions
- In a medium mixing bowl, combine mascarpone cheese, cream, confectioners’ sugar, and vanilla extract.
- Beat at medium speed with a mixer until smooth and creamy.
- Store in a covered container in the refrigerator until serving time.
Notes
We used Nordic Ware Platinum Mini Heart Baking Pans with 6 (½-cup) heart-shaped wells.
• To prevent food coloring from staining hands, wear latex gloves when mixing dough.
From TeaTime January/February 2015
• To prevent food coloring from staining hands, wear latex gloves when mixing dough.
From TeaTime January/February 2015
